Sweet & sour stuffed chicken (morgh-e tu por-e torsh-o-shiri

Yield: 4 Servings

Measure Ingredient
2 Cornish game hens -or-
2 smalls Frying chickens with skin removed
2½ teaspoon Salt
1 tablespoon Oil
1 large Onion, peeled and thinly sliced
2 Cloves garlic, peeled and crushed
1 cup Pitted and finely chopped prunes
1 Apple, cored and chopped
1 cup Finely chopped dried apricots
½ cup Raisins
¼ teaspoon Freshly ground black pepper
1 teaspoon Ground cinnamon
¼ teaspoon Ground saffron, dissolved in 2 tablespoons hot water
1 teaspoon Sugar
½ cup Orange juice

Recipes from Persian Cooking For A Healthy Kitchen 1. Clean and rinse the hens or chickens in cold water, then pat dry and rub with ½ teaspoon salt.

2. Heat oil in a non-stick skillet and brown onion and garlic. Add prunes, apple, apricots, raisins, 2 teaspoons salt, pepper, cinnamon, saffron water, and sugar. Mix well.

3. Preheat the oven to 350°F. Stuff the hens or chickens with the fruit mixture and truss the cavities shut.

4. Place the stuffed birds in a greased ovenproof dish or roasting pan and pour in the orange juice. Cover and bake in the oven for 11/2 hours, basting with pan juices, until the meat separates easily from bone.

5. Serve from the ovenproof dish or arrange the birds on a serving platter.

Serve with Saffron Steamed Plain Basmati Rice (chelow), bread, salad and fresh herbs.

Posted to JEWISH-FOOD digest V97 #045 by Daniella De Picciotto <daniela@...> on Feb 11, 1997.

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